Tilapia With Grilled Tomatillo Salsa Serrano Mayo Recipes

RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE

Steps:

• Season the tilapia on both sides with salt, pepper, cumin and paprika.
• Preheat a nonstick skillet over medium-high heat.
• Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
• Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
• Return the skillet to the stove over medium-high heat.
• Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
• Season with salt and pepper and saute another 1 or 2 minutes.
• Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
• Reduce the heat to low and simmer 5 minutes.
• Add cilantro, and adjust salt and pepper to taste.
• Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
• Serve with recipe #112774, if desired.

TOMATILLO SALSA WITH SERRANOS

Steps:

• Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
• Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
• Do Ahead
• Salsa can be made 5 days ahead. Chill in a resealable container.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

TILAPIA WITH MAYONNAISE AND PARMESAN CHEESE

Steps:

• lay all the fillets on a baking sheet sprayed with cooking spray.
• combine the remainder of the ingredients in a small bowl and mix well.
• using a butter knife or spoon, spread the sauce over each fillet evenly.
• bake in the oven at 425 Degrees for 9 - 11 minutes or until it easily flakes.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Steps:

• Heat a grill pan over medium-high heat 5 minutes. As pan heats, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into three strips. Arrange strips in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear. Set aside. While pineapple cooks, chop onion and cut pepper in half lengthwise -- remove and discard seeds. Chop chile and cilantro. Combine onion, pepper, cilantro and salt in a small bowl. Zest the lime to measure 1 teaspoons zest and juice lime to measure 1 tablespoons juice. Add both to onion mixture; mix well.
• Whisk taco seasoning mix and oil in a bowl. Add tilapia; turn to coat. Place two tilapia fillets on grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan. Wipe out pan and repeat with remaining fillets.
• As tilapia cooks, chop pineapple and add to onion mixture; mix well. Top tilapia with pineapple salsa.

TILAPIA WITH GRILLED TOMATILLO SALSA & SERRANO MAYO

Steps:

• Heat grill to medium heat.
• Thread tomatillos, onions, chiles and garlic onto skewers; brush with dressing. Grill 10 to 12 min. or until vegetables are tender, turning after 6 min. Meanwhile, brush fish with oil. Add to grill; cook 3 min. on each side or until fish flakes easily with fork.
• Remove ingredients from skewers. Peel garlic; chop finely. Mix 1/3 of the garlic with mayo in small bowl. Remove stems from chiles; finely chop chiles. Stir half the chiles into mayo mixture; set aside. Chop tomatillos and onions; place in separate small bowl. Add remaining garlic and chiles; mix well.
• Serve fish topped with tomatillo and mayo mixtures.